Sushi Tacos with Crispy Fried Seaweed Shells

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 8 sushi tacos


Nori Seaweed Taco Shells

  • 8 sheets nori seaweed cut into circular shapes
  • 2 egg whites
  • 1 cup all-purpose flour
  • 3/4 cup ice-cold water

Spicy Salmon Filling

  • 3 cups salmon chopped into small cubes
  • 2 tbsp japanese mayonnaise
  • 1 tbsp sriracha hot sauce or hot sauce of your choice
  • 2 tbsp soy sauce
  • 1 tsp sesame oil
  • salt to taste
  • 1/4 cup red onion finely chopped
  • 2 tsp tobiko flying fish roe
  • 2 cups steamed white rice
  • 1 tbsp rice wine vinegar
  • 1 tsp granulated sugar


Nori Seaweed Taco Shells

  1. Cut the nori seaweed sheets into circular shape using a clean scissor.
  2. In a mixing bowl, combine the egg whites, all-purpose flour, and ice-cold water. Gently fold to mix, do not overmix.
  3. Heat oil for frying on high heat. Dip the nori sheets one by one onto the batter and coat only one side. When the oil is hot enough, quickly and gently drop the battered nori sheet onto hot oil. Let fry for 1-2 minutes and flip to fry the other side for another 30 seconds. Fry until crispy, but not too brittle. Remove from heat and place on drying rack.
  4. Using tongs or chopsticks, gently fold the fried taco shell into a taco shell shape and let cool. Repeat steps for other nori seaweed sheets.

Spicy Salmon Filling

  1. In a bowl, combine the chopped salmon, Japanese mayonnaise, Sriracha hot sauce, soy sauce, sesame oil, and salt. Mix well and set aside in refrigerator.
  2. In a separate bowl, mix together the steamed white rice, rice wine vinegar, and granulated sugar while the rice is still hot.

To Assemble Dish

  1. In a fried nori seaweed taco shell, place one tablespoon of rice mixture at the bottom of the shell. Place 1 1/2 tbsp of spicy salmon mixture on top, and top with chopped tobiko and red onions.